Pizza! For breakfast! Break a few eggs over it and suddenly, it’s fit for a morning meal.
Break the burrata and distribute it over a base of herbs and caramelized onions, shaved asparagus crisps up in the oven, and toward the end, when the pizza is almost cooked… carefully break a few eggs over it and cook until the white is cooked but the yolk is still creamy.
♫ Music Paring: Breakestra. ♫
Here is Los Angeles funk ensemble Breakestra performing “Cramp Your Style,” originally recorded in 1972 by All the People feat. Robert Moore.
I made this pizza this past weekend for a Feastly event – if you don’t know, Feastly is kind of like Air BnB for dining. It’s great fun!
On the menu:
- Rhubarb & Ginger Mimosa
- Berry and Halloumi Salad
- Spinach and Gruyère Strata
- Asparagus, Burrata & Egg Pizza
- Sweet Potato Tortilla Española with Sage and Walnut Pesto
- Almond Torte
- Balsamic Strawberry Mascarpone Ice Cream
- Pizza crust
- Ricotta (approx. 4 oz)
- Burrata (one big ball will do for one pizza)
- 1 onion
- Several stalks asparagus
- Eggs (I managed to fit 3 eggs; break more on there if you can!)
- Olive oil
- Fresh oregano
- Make your crust, using either the above recipe or whichever is your favorite.
- Thinly slice your onion, and caramelize, and get ready for the fun part!
- Preheat the oven to 425 degrees.
- Once you’ve rolled out your pizza dough into its final shape, brush lightly with olive oil.
- Spread ricotta around pizza. It doesn’t have to be precise.
- Spread dollops of caramelized onion throughout the pizza surface.
- Break open your burrata (woohoo!) and distribute chunks throughout the pizza surface.
- Sprinkle with oregano leaves.
- Using a vegetable peeler, shave the asparagus into thin ribbons. Leave the top portion intact (just because it looks cool). Sprinkle over the pizza.
- Put the pizza in the oven. Once the crust starts to look golden around the edges and the cheese is melty and bubbly, about 10 minutes.
- Take the pizza out and carefully crack eggs onto pizza surface.
- Put the pizza back in and cook until the whites are firm but the yolk is still liquid, which will be another 5 to 10 minutes. Keep a close eye on it!
- Let it cool a bit, then slice and serve.